KR20150085480A - Method for manufacturing salted seafood sauce and salted seafood sauce manufactured by the method - Google Patents

Abstract

The present invention provides a method for manufacturing salted seafood sauce and salted seafood sauce manufactured by the same. The method includes: (a) a fermentation step of obtaining a salted seafood fermented product after mixing, fermenting, and ripening raw materials for salted seafood and sub-materials; (b) a fermented product pretreatment step of executing enzyme treatment, heat treatment, or a grinding process on the fermented product obtained in the fermentation step; (c) an extraction and filtration step of obtaining fermented paste by extracting and filtrating a processed product, treated in the fermented product pretreatment step; (d) a fermented paste processing step of obtaining the salted seafood sauce by mixing the fermented paste and the sub-material or by mixing and heating the fermented paste and the sub-material, or by heating only the fermented paste; (e) and a packaging step of packaging the slated seafood sauce.

Description

[0001] The present invention relates to a method for producing a salted sauce and a salted sauce made by the method,

The present invention relates to a process for producing a salted sauce and a salted sauce produced by the process.

The Republic of Korea, which has three sides facing the sea, has been rich in various fish and shellfishes, and various kinds of salted fish have been developed from early on. Salted seafood is a healthy food made by fermenting salted fish, eggshell, or flesh of flesh or shellfish with salt. There are various kinds according to the materials used. For example, it is used for ingesting as a side dish or soaking kimchi.

However, since the above-mentioned fermented seaweed contains a large amount of salt to prevent rapid corruption of the seafood during the fermentation process, the fermented fermented seaweed has a very strong salty taste. The salt content is very high.

As is known, the intake of sodium in Korea is much higher than that of the World Health Organization. For example, in 2011, daily sodium intake was 2.4 times higher than the World Health Organization recommendation. Excessive sodium intake leads to osteoporosis and hypertension. It causes various diseases such as heart disease, stroke, stomach cancer and chronic kidney failure.

On the other hand, since the production system of Korean salted fish is not a mass production system, standardization of taste and manufacturing process is not established, and systematic studies on preservatives and additives for long-term storage are insufficient. . Especially, excessive salt and artificial additives were included. Depending on the producer, preserving materials such as sodium sorbate may be used in order to lower the salinity and to improve the preservability, and phosphate or coloring matter may be added to make it look good or may be used to promote aging.

Korean Patent No. 10-0696887 Korean Patent Laid-Open No. 10-2009-0094185

The present invention has been made to overcome the above problems, and it is possible to meet the eye level of a demanding consumer who focuses on well-being because the low salt content of the fermented seafood used in the fermentation is low, Which is excellent in preservability, taste, color, flavor and texture, and can be applied to various foods in various ways. It is also an object of the present invention to provide a salted sauce prepared by this method.

In order to accomplish the above object, the present invention provides a method of manufacturing a salted sauce, comprising: (a) a fermentation step of mixing fermented raw materials with a raw material to obtain a fermented fermented product; (b) a pre-fermentation step of subjecting the fermented product obtained through the fermentation step to an enzyme treatment, a heat treatment treatment or a pulverization treatment; (C) a juice filtration step of filtering the processed material through the pre-fermentation step to obtain a pasty fermentation paste; (d) a fermentation paste processing step of subjecting the fermentation paste and the raw material to a mixed treatment or a mixed heat treatment or a fermentation paste alone to obtain a salted sauce; (e) packaging the salted sauce.

In addition, the fermented raw materials used in the fermentation step may include at least one selected from fish or shellfish, crustaceans or mollusc, and the fermentation step may include at least one selected from the fermented fermented fish products, the physical properties stabilizer, the organic acid, .

The fermentation step may be performed by adding one kind or plural kinds selected from 0.1 to 10 parts by weight of a material stabilizer, 0.1 to 1 part by weight of organic acid and 10 to 25 parts by weight of salt, per 100 parts by weight of the fermented raw materials, A preprocessing step of adjusting the temperature within a range of 10 to 25%; And a fermentation aging step of aging the treated product obtained by the pretreatment step at a temperature of minus 1 ° C to 10 ° C or 0 ° C to 25 ° C for at least one month to obtain a fermented product.

1 to 20 parts by weight of the fermentation product obtained in the step (a), 10 to 25 parts by weight of a salt, 0.1 to 10 parts by weight of a material stabilizer, 0.1 to 1 part by weight of an organic acid, A pre-treatment step of adjusting the salinity to be within a range of 10 to 25%; And a fermentation aging step of aging the treated product obtained by the pretreatment step at a temperature of minus 1 ° C to 10 ° C or 0 ° C to 25 ° C for at least one month to obtain a fermented product.

Further, the method further includes a pulverizing step of pulverizing the pretreated product so that the average particle size becomes not more than 5 m / m after the pretreatment step.

The heating process in the pre-fermenting step may include a step of heating the fermentation product at a temperature of 60 ° C to 100 ° C for 5 to 30 minutes or more.

The pulverization treatment in the fermentation product pretreatment step includes a pulverizing step of pulverizing the fermented product or the fermented product so that the average particle size of the fermented product after the fermentation is 5 m / m or less.

The juice filtration step is characterized by using a juicer or a filter having a filtration net of 50 to 200 mesh as the processed material after the pre-fermentation step.

In addition, the raw materials used in the fermentation paste processing step are selected from among fish sauces, fruit vegetables, mushrooms, seaweeds, seafoods, soy sauce, seasonings, sweeteners, starches, physical stabilizers, spices and other foods, vinegar, organic acids, And at least one of them is included.

The mixing process performed in the fermentation paste processing step may include 1 to 300 parts by weight of fish sauce, 1 to 60 parts by weight of fruit vegetables, 1 to 30 parts by weight of mushroom, 1 to 30 parts by weight of seaweed, 0.01 to 10 parts by weight of a sweetener, 0.01 to 30 parts by weight of a sweetener, 0.1 to 5 parts by weight of a salt, 0.1 to 20 parts by weight of a whole, 0.01 to 10 parts by weight of a stabilizer, 0.01 to 6 parts by weight of spices, 0.01 to 30 parts by weight of other foodstuffs, 1 to 20 parts by weight of vinegar, and 0.1 to 3 parts by weight of organic acid are mixed and stirred, followed by filtration through a filter mesh of 50 to 200 mesh.

In the fermentation paste processing step, the mixed heat treatment is performed in the range of 1 to 300 parts by weight, 1 to 60 parts by weight, 1 to 30 parts by weight of mushrooms, 1 to 30 parts by weight of seaweed, 0.1 to 10 parts by weight of seasoning, 0.01 to 10 parts by weight of seasoning, 0.01 to 30 parts by weight of sweetener, 0.1 to 5 parts by weight of salt, 0.1 to 20 parts by weight of all components, 0.01 to 10 parts by weight of stabilizer 0.01 to 6 parts by weight of spices, 1 to 50 parts by weight of drinking water, 0.01 to 30 parts by weight of other foods, 1 to 20 parts by weight of vinegar and 0.1 to 3 parts by weight of organic acids are mixed and stirred, Followed by heating and stirring at a temperature of 60 to 100 占 폚 for 5 to 30 minutes.

Further, the method further comprises filtering the mixture with a filter mesh of 50 to 200 mesh.

In addition, the mixed heat treatment performed in the fermentation paste processing step may be carried out by mixing the fermented paste in an amount of 100 parts by weight with respect to 100 parts by weight of the fermentation paste in the form of a mixture selected from the group consisting of fish sauces, Adding 0.01 to 300 parts by weight of at least one selected from foodstuffs, vinegar and organic acids and heating the mixture to a temperature of 60 to 100 ° C.

In addition, the method includes heating the fermentation paste at a temperature of 60 ° C to 100 ° C for 5 to 30 minutes or more, alone without adding a filler to the fermentation paste, during the heat treatment of the fermentation paste.

In addition, the above fermented raw materials can be used as an anchovy, a canary, an early, a hull, a hawk, a wand, a mackerel, a saury, a stingray, a flounder, a flounder, a perch, a cod, a dome, And fish and shellfish including fish, mullet, shellfish, clam, mussel, shellfish, abalone, oyster, clam, cocktail, sea urchin or by-products thereof.

In addition, the fermented raw material may be at least one selected from crustaceans including shrimp, crab or by-products thereof.

In addition, the fermented raw material may be at least one selected from the group consisting of squid, squid, octopus, and their by-products.

In addition, the salt may be at least one selected from the group consisting of sun salt, bamboo salt, refined salt, remedial salt, and functional salts added with fruit or seaweed.

In addition, the fish sauce includes at least one selected from anchovy sauce, canned fish sauce, Hwangseong fish sauce, simmered fish sauce, shrimp sauce, and mixtures and processed products or powders using the same.

In addition, the fruits and vegetables are selected from the group consisting of garlic, onion, sage, red pepper, chili pepper, red pepper, ginger, turmeric, tomato, tomato paste, tomato paste, tomato ketchup, tomato puree, Sweet potato, bell pepper, paprika, celery, cabbage, red cabbage, cucumber, broccoli, pumpkin, eggplant, spinach, sprouts, fern, bellflower, radish, spinach, fennel, apple, pear, pineapple, kiwi, citron, lemon, mango , Olive oil, olive oil, olive oil, olive oil, olive oil, olive oil, olive oil, olive oil, olive oil,

In addition, the mushroom includes at least one selected from powder, extract, puree and paste, including shiitake mushroom, mushroom mushroom, oyster mushroom, mushroom mushroom, mushroom mushroom, .

In addition, the above-mentioned seafood includes at least one selected from the group consisting of powder, extract, puree and paste including tuna, shrimp, mussel, clam, oyster, squid and fishery products, crustaceans, .

In addition, the above-mentioned kinds of soy sauce include kojujang, seasoned kochujang, miso, seasoned soybean, Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, mixed soy sauce, At least one selected from the group consisting of products and powders.

In addition, the above-mentioned seasoning can be used in a variety of foods such as IMP, GMP, L-glutamic acid, nucleic acid materials, yeast, DL-alanine, glycine, flavor enhancer, As well as their general seasonings, such as perilla, sesame seeds, sunflower seeds, peanut, soybean, soy protein, pine nut, and mixtures and fermented products using nuts or nuts, or processed products of various properties, Pastes, and pastes.

The sweetener may be selected from the group consisting of sugar, glucose, honey, fructose, fructose, lactose, sugar syrup, dextrin, oligosaccharides, sugar alcohols, xylitol, erythritol, paratinose, brown sugar, reduced sugar, mannitol, maltitol, Treated stevia, licorice extract or mixtures or processed products using them.

In addition, the above-mentioned pre-classification includes corn starch, potato starch, rice starch, sweet potato starch, modified starch using cereals, complex modified starch, mixed starch, rice flour, glutinous rice flour, And at least one selected from among products.

The physical property stabilizers may be selected from the group consisting of Xanthan Gum, Guar Gum, Arabic Gum, Locust Bean Gum, Tamarind Gum, Karaya Gum, Characterized in that it comprises at least one selected from the group consisting of carrageenan, gelatin, agar, alcohol, grapefruit seed extract, citrus extract, herbal extract, alkali treatment, antioxidant and preservative, do.

The spice comprises at least one selected from the group consisting of capsaicin, pepper, mustard, vegetable flavor, herb or a mixture thereof and processed spice products.

In addition, the vinegar may include at least one selected from the group consisting of vinegar, concentrated juice such as vinegar and lemon using concentrated vinegar, apple juice, malt vinegar, glacial acetic acid, synthetic vinegar, .

The organic acid may be at least one selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, tartaric acid, fumaric acid, mixtures thereof, and processed products.

The other foodstuffs may be selected from the group consisting of fruit vegetables, mushrooms, seaweeds, meat, meat, fish, shellfish, crustaceans, molluscicide, cereal, grains, rice cakes, soybean protein, soybean protein fermented product, artificial corn oil, soybean milk, Chitosan, chitooligosaccharides, calcium, potassium, DHA, cholesterol, ketchup, tomato ketchup, mayonnaise, algae, eggs, pastes, seasonings, sweeteners, A product group including a vitamin A, a vitamin C, a vitamin E, a vitamin B, and a natural or synthetic physiological activity regulating substance, a mixture using the same, and a processed product of multiple properties do.

According to another aspect of the present invention, there is provided a method of preparing a fermented sauce comprising: (a) a fermentation step of mixing fermented raw materials with a fermented raw material to obtain a fermented fermented product; (b) a pre-fermentation step of subjecting the fermented product obtained through the fermentation step to an enzyme treatment, a heat treatment treatment or a pulverization treatment; (C) a juice filtration step of filtering the processed material through the pre-fermentation step to obtain a pasty fermentation paste; (d) a fermentation paste processing step of subjecting the fermentation paste and the raw material to a mixed treatment or a mixed heat treatment or a fermentation paste alone to obtain a salted sauce; (e) packaging the salted sauce.

As described above, the method for producing the salted sauce according to the present invention and the salted sauce produced by this method can ferment the salted salted fish used as the raw material with a low salt content, so that the sodium content is small, It has high preservative, flavor, color, flavor and texture because it has high tannin content and high total nitrogen content.

FIG. 1 is a flow chart showing a method of manufacturing a salted sauce according to an embodiment of the present invention.

Hereinafter, one embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method of manufacturing a salted sauce according to an embodiment of the present invention.

As shown in the drawing, the method for manufacturing a salted sauce according to the present embodiment includes a material preparation step 100, a fermentation step 102, a fermentation water pretreatment step 104, a juice filtration step 106, A processing step 108, an inspection step 110, and a packaging step 112.

The material preparing step 100 is a process of preparing a main material to be used for producing a salted sauce, that is, a raw material for pickles and a raw material. A wide variety of types can be used for the fermented raw materials and the raw materials, which will be described later.

The fermentation step (102) is a step of mixing the prepared fermented raw materials with the fermentation product to obtain a fermented fermented product by fermentation and aging. The fermented product pretreatment step (104) is a step of heating the fermented product obtained through the fermentation step (102) This is the process of pulverizing.

The juice filtration step (106) following the fermentation water pretreatment step (104) is a step of juicing the processed material through the fermentation material pretreatment step (104) to obtain a paste state fermentation paste.

In addition, the fermentation paste processing step 108 is a process of obtaining the fermented paste by mixing or heating the fermentation paste and the fermentation paste or by heating the fermentation paste alone.

The fermentation paste processing step (108) After completion, the inspection step 110 is followed. The inspecting step 110 is a process of inspecting various contents such as composition ratio, density and moisture in the product as a physical and chemical inspection.

If there is no abnormality through the inspection step 110, the packaging step 112 is performed. The packaging step 112 is an important process for safe and room-temperature distribution of the product, and various packaging methods can be applied.

First, the fermented raw materials to be taken in the preparation step are selected from fish or shellfish, crustaceans, or mollusk.

Examples of the fish and shellfish include anchovy, canary, early, hwangseong, hawk, wand, mackerel, saury, stingray, flounder, halibut, perch, cod, dome, pollock, defense, Fish, shellfish, mussel, clam, abalone, oyster, clam, cocktail, sea urchin, or by-products thereof, and further, other fish and shellfish and their by-products used in the art can be used .

In addition, the crustaceans may be one or more selected from shrimp, crab or by-products thereof, and further, other crustaceans used in the art may be used.

The mollusk may be at least one selected from the group consisting of squid, squid, octopus, and by-products thereof, and may further include other mollusk species used in the art.

On the other hand, the above-mentioned material uses one or more kinds selected from fermented fish products such as salted fish, salt and salt.

In addition, the salt may be at least one selected from the group consisting of sun salt, bamboo salt, refined salt, remedial salt, and functional salts added with fruit and vegetables such as seaweed, and other salts commonly used in the art can be used.

The fermentation step (102) performed after completion of the above preparation of the material is a process of fermenting a material to obtain a fermented product, and the fermentation step (102) can be carried out by the following various methods.

First, 0.1 to 10 parts by weight of a material stabilizer, 0.1 to 1 part by weight of an organic acid, and 10 to 25 parts by weight of a salt are mixed with 100 parts by weight of the raw materials of the fermented seaweed, The fermented fermented product can be obtained by fermentation at a temperature of 1 to 10 ° C or 0 to 25 ° C for 1 to 12 months or longer.

Or 1 to 20 parts by weight of a fermented fermented seaweed, 0.1 to 10 parts by weight of a physical property stabilizer, 0.1 to 1 part by weight of an organic acid, 10 to 25 parts by weight of a salt And the final salt content is adjusted to 10 to 25%, and then the fermentation product may be prepared through the fermentation.

In addition, before proceeding with the fermentation aging process, it is possible to add a process of pulverizing the salt-adjusted subject and pulverizing the average particle size to 5 m / m or less.

If the fermented product is obtained through the above process, the fermented product is pretreated through the fermented product pretreatment step 104, and the pretreatment process is a process of performing the heat treatment process or the pulverization treatment process alone or in combination with two or more processes.

Here, the heat treatment step is a step of putting the object to be treated in a steam heating container at 60 to 100 DEG C for 5 to 30 minutes or more and then separating impurities such as bones, viscus or fat components.

The pulverizing process is a process of pulverizing the object to be processed so as to have a particle size of 1 m / m or less to 5 m / m or less. Even if foreign substances such as vinyl, strings or fishing lines are mixed in the pulverizing process, these foreign substances are not crushed and can be easily separated.

In the subsequent juice filtration step (106), the processed material having been subjected to the pre-fermentation step (104) can be obtained by using a juicer or a filter having a filtering net of 50 to 200 mesh to obtain a pasty processed material, that is, a fermented paste.

The fermented paste is rich in juice, free from foreign substances, rich in tin ingredients (amino acids) due to the above fermentation, and excellent in taste and flavor.

The content and physical properties of the fermented paste are such that the salt content is 10 to 25% or less, 30 to 70% of water, 3.2 to 8.0 or less of PH, 0.3 to 1.5 or more of total nitrogen, It is in a thick state containing more than 50-400 (mg%) of nitrogen and containing gravy.

The fermentation paste processing step 108 includes a mixing treatment process for mixing the fermentation paste with the selected ingredient, and a mixing heat treatment process for heating the mixture at the same time as mixing, or a fermentation paste alone heat treatment process. The above three processes may be carried out selectively.

The member to be mixed with the fermentation paste is at least one of fish sauces, fruit vegetables, mushrooms, seaweeds, seasonings, sweeteners, starches, physical stabilizers, spices, other foods, vinegar, organic acids, drinking water and salt.

Wherein the mixing process comprises 1 to 300 parts by weight of fish sauce, 1 to 60 parts by weight of fruit vegetables, 1 to 30 parts by weight of mushroom, 1 to 30 parts by weight of seaweed, 0.01 to 10 parts by weight of seasoning, 0.01 to 30 parts by weight of salt, 0.1 to 5 parts by weight of salt, 0.1 to 20 parts by weight of all components, 0.01 to 10 parts by weight of a material stabilizer, 0.01 to 6 parts by weight of spices, 1 to 50 parts by weight of drinking water, , 1 to 20 parts by weight of vinegar, and 0.1 to 3 parts by weight of organic acid are mixed and stirred, and then filtered with a filter mesh of 50 to 200 mesh.

In the mixed heat treatment, 1 to 300 parts by weight of fish sauce, 1 to 60 parts by weight of water, 1 to 30 parts by weight of mushroom, 1 to 30 parts by weight of seaweed, 1 to 30 parts by weight of seaweed are added to 100 parts by weight of fermentation paste 0.1 to 10 parts by weight of starch, 0.01 to 10 parts by weight of seasoning, 0.01 to 30 parts by weight of sweetener, 0.1 to 5 parts by weight of salt, 0.1 to 20 parts by weight of all components, 0.01 to 10 parts by weight of a stabilizer, 0.01 to 6 parts by weight of spices 1 to 50 parts by weight of drinking water, 0.01 to 30 parts by weight of other foods, 1 to 20 parts by weight of vinegar, and 0.1 to 3 parts by weight of organic acid are mixed and stirred, Followed by heating and stirring for 5 to 30 minutes to carry out alpha and deoxidation, and then filtering the mixture through a filter mesh of 50 to 200 mesh.

Alpha is the process of changing the structure of starch, the structure of amylose and amylopectin, by adding water and heat to the object. Also, thickening is the process of increasing the viscosity.

The heating is carried out by adding a fermentation paste and a raw material (at least one of fish sauces, fruit vegetables, mushrooms, seaweeds, seafoods, soy sauce, seasonings, sweeteners and salt salts) into a steam container and heating and stirring the mixture. , Drinking water and other foodstuffs are added for 5 ~ 30 minutes and then the mixture is added with vinegar and organic acids in the last step without adding heat. There is also water.

Alternatively, as another heating method, a fermentation paste and a supplementary material (at least one of fish sauces, fruit-vegetables, seaweeds, seafoods, soy sauce, seasonings, sweeteners, It may be carried out by adding and stirring at least one selected from the group consisting of a starch, a starch stabilizer, a spice, a drinking water, other foods, vinegar and organic acids as an additional ingredient.

In addition, the method includes heating the fermentation paste at a temperature of 60 ° C to 100 ° C for 5 to 30 minutes or more, alone without adding a filler to the fermentation paste, during the heat treatment of the fermentation paste.

At this time, the above fruit vegetables, mushrooms and seaweeds are dehydrated after removing the inexcluded portions and cut to a size of 3 to 15 m / m or 3 * 15 m / m * 3 to 15 m / m or less, It may be crushed to a size of 5 m / m or less.

In addition, one or more of the above-mentioned fish sauces may be selected from anchovy sauce, canned fish sauce, Hwangseong fish sauce, shrimp sauce, shrimp sauce or fish sauce, molluscicide, fish sauce using crustaceans and mixtures or processed products thereof. But it is not limited, and other fish sauces or fish sauce powders generally used in the art can be used.

The fruits and vegetables include garlic, onion, red pepper, red pepper, chili pepper, red pepper, ginger, turmeric, tomato or tomato, tomato paste, tomato ketchup, tomato puree, tomato dice, tomato sauce, , Pimento, paprika, celery, cabbage, red cabbage, cucumber, broccoli, pumpkin, eggplant, spinach, sprouts, fern, bellflower, radish, spinach, avocado, apple, pear, pineapple, kiwi, citron, lemon, mango, But are not limited to, one or more selected from the group consisting of powders, extracts, purees and pastes thereof, as well as processed products such as olive oil, edible oil, blueberry, Other fruit and vegetable or fruit and vegetable products used in the field may also be used.

In addition, the above-mentioned mushroom includes not only shiitake mushroom, mushroom mushroom, oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, and mixtures using them and processed products of various properties, but also one of these powders, extracts, The above types can be selected and used. Mushrooms are also commonly used in the industry, such as other mushrooms or mushroom processed products.

The seaweeds may be selected from the group consisting of seaweeds, seaweeds, red sea breams, seaweeds, and mixtures thereof, and processed products of various kinds and their powders, extracts, purees and pastes, but the present invention is not limited thereto, Other seaweed or seaweed processed products commonly used in the art can be used.

The above-mentioned marine products may be selected from at least one of powder, extract, puree and paste of these products as well as tuna, shrimp, mussel, clam, oyster, squid and fishery products, crustaceans, However, the present invention is not limited thereto, and it is possible to use other marine or marine products which are conventionally used in the art.

In addition, the above-mentioned pastes can be selected from the group consisting of kochujang, seasoned kochujang, miso, seasoned soybean, Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, mixed soy sauce, Processed products can be used. Further, one or more of these powders, purees and pastes can be selected and used, but the present invention is not limited thereto, and generally, other pastry products and pastry products used in the art can be used .

In addition, the above-mentioned seasoning can be used as a seasoning such as IMP, GMP, L-glutamic acid, nucleic acid material, yeast, DL-alanine, glycine, flavor enhancer, As well as their general seasonings, such as perilla, sesame seeds, sunflower seeds, peanut, soybean, soy protein, pine nut, and mixtures and fermented products using nuts or nuts, or processed products of various properties, Pastes, pastes, pastes, pastes, pastes, pastes, pastes, and pastes.

The sweetener may be selected from the group consisting of sugar, glucose, honey, fructose, fructose, lactose, sugar syrup, dextrin, oligosaccharides, sugar alcohols, xylitol, erythritol, paratinose, brown sugar, reduced sugar, mannitol, maltitol, , Licorice extract, mixtures using the same, and processed products. However, the present invention is not limited thereto, and other sweeteners or sweeteners processed in the art can be used.

The salt may be at least one selected from the group consisting of sun salt, bamboo salt, refined salt, refined salt, and functional salt added with fruit and seaweed, and further, other salts generally used in the art may be used.

The above-mentioned precursors include corn starch, potato starch, rice starch, sweet potato starch, modified starch using cereal, complex modified starch, mixed starch, rice flour, glutinous rice flour, starchy rice flour, , But the present invention is not limited thereto, and other pre-classified or starch-processed products used in the art can be used.

The physical property stabilizers may be selected from the group consisting of Xanthan Gum, Guar Gum, Arabic Gum, Locust Bean Gum, Tamarind Gum, Karaya Gum, One or more of carrageenan, gelatin, agar, alcohol, grapefruit seed extract, citrus extract, herbal extract, alkali treatment, antioxidant and preservative, , But the present invention is not limited thereto, and other physical stabilizers or physical stabilizer-processed products used in the art can be used.

The spice may be one or more selected from capsaicin, pepper, mustard, fruit flavor, herb flavor, mixtures using them, and spice processing products, but is not limited thereto, and other spices, Spice processing products can be used.

The above vinegar has a sour taste, which enhances the taste and appetite of the food, and is highly preservative. However, when vinegar is added and heated, the vinegar is vigorously vigorous and the vinegar's aroma and acetic acid, Is added and it is preferable not to heat or to put it into the last step.

The vinegar may be at least one selected from the group consisting of vinegar, apple vinegar, malt vinegar, glacial acetic acid, synthetic vinegar, fruit juices and concentrated liquids such as vinegar and lemon using fruit vegetables or cereals, , But it is not limited thereto, and other vinegar or vinegar-processed products commonly used in the art can be used.

By lowering the PH of the whole source, the organic acid can suppress the growth of microorganisms, provide a refreshing sensation, refreshing taste, and neutralize salty taste of salted fish to enhance taste. The use of the organic acid is preferably used as described above based on the total weight of the raw material.

The organic acid is acidic and may be at least one selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, tartaric acid, fumaric acid, and mixtures and processed products thereof, but is not limited thereto. Other organic acids or organic acid processing products may be used.

The vinegar and the organic acid may be used either simultaneously or simultaneously in order to preserve the shelf life and to inhibit the growth of microorganisms and to enhance the taste. In some cases, it may not be used.

In addition, the above-mentioned other foodstuffs may be selected from the group consisting of fruit vegetables, mushrooms, seaweeds, meat, meat, fish, shellfish, crustaceans, molluscicide, cereal grains, soybean protein, soybean protein, soybean protein fermented product, soybean oil, , Dairy products, tomato ketchup, mayonnaise, algae, eggs, pastes, seasonings, sweeteners, allergens, spices, herbs, organic acids, alginic acid, sodium alginate, chitosan, chitooligosaccharides, calcium, potassium A product group containing a physiological activity regulating substance consisting of a natural or synthetic substance, a mixture containing these substances, and a processed product of a variety of properties, such as one or more substances selected from the group consisting of vitamin D, DHA, vitamin A, vitamin C, vitamin E, vitamin B, But are not limited to, other foodstuffs used in the art.

The inspection step 110 is a process of performing a general physicochemical inspection on the result of the completion of the fermentation paste processing step 108.

The packaging step 112 is a process of using a packaging material having excellent heat resistance, water resistance, and barrier property for safe room-temperature distribution of the product.

The sautéed sauce prepared through the above process was prepared by using only 100 parts by weight of the fermented paste of salted fish with 100 parts by weight of the persimmon fermented paste containing the juice, 0 to 60 parts by weight of the raw material cut to a size of 15 m / m or less per 100 parts by weight of the fermented paste or the fermented paste and the fermented paste fermented paste fermented paste fermented paste ingredients and physical properties A salt content of 30 to 70%, a pH of 3.2 to 8.0 or less, a total nitrogen content of 0.3 to 1.5 or more, and an amino acid content of 50 to 400% by weight, based on 100% by weight or 100% (mg%) or more.

Hereinafter, various fermented fermented paste preparations based on the above-described embodiments will be described.

Preparation Example 1 Preparation of fermented paste of salted shrimp

10 parts by weight of fermented fermented shrimp, 1 part by weight of alcohol and 0.3 part by weight of lactic acid were mixed with 100 parts by weight of shrimp and fermented in a fermentation vessel. Thereafter, the aged fermented fermented shrimp was subjected to juice filtration to produce a fermented shrimp paste.

The shrimp fermentation paste manufacturing process is performed through the following detailed steps.

That is, (a) fermenting the fermented milk for 3 to 6 months or more in a fermentation room maintained at 0 to 15 ° C by controlling the salting rate of shrimp sauce to 15 to 20%, pulverizing the fermented fermented shrimp to a size of 1 to 5 m / A first step of manufacturing a starter,

(b) After removing the foreign substances of the fresh shrimp to control the salinity, the liquid component was separated from the solid content by dehydration, and the salt content was adjusted by mixing the fermented fermented shrimp obtained from the first step with alcohol and lactic acid, A second step of adjusting the final salinity to 15 to 20% by mixing,

(c) a third step in which the salt-controlling shrimp obtained through the second step is ground to 1 to 5 m / m or less to uniformly mix the shrimp with salt,

(d) placing the pulverized shrimp obtained in the third step in a fermentation vessel, fermenting the fermentation at a temperature within the range of 0 to 15 ° C for 3 to 6 months or more,

(e) a fifth step of pulverizing the fermented aged shrimp obtained in the fourth step to 1 to 5 m / m or less using a pulverizer,

(f) Step 6 in which the crushed shrimp obtained in the fifth step is squeezed using a specially prepared juice filter having a network structure of 50 to 100 meshes or more.

The fermented safflower fermented paste prepared through the above process contains no foreign matter and contains fresh grape juice, and possesses a high tasting component due to fermentation. The physicochemical characteristics of these fermented shrimp fermented paste are 15 ~ 20% salinity, 45 ~ 65% moisture, pH 5.8 ~ 7.8, total nitrogen 1.0 ~ 1.5 and aminotene 400.

Preparation Example 2 Preparation of fermented anchovy paste

10 parts by weight of anchovy fermented anchovy sauce, 1 part by weight of alcohol and 0.3 part by weight of lactic acid were added to 100 parts by weight of fermented anchovy sauce, and the fermented anchovy sauce was fermented and fermented ≪ / RTI > After that, the mixture was heated by steam heating, and then ground and squeezed again to prepare anchovy sauce fermentation paste.

The anchovy sauce fermentation paste manufacturing process is performed through the following detailed steps.

(a) fermentation for 12 months or longer in a fermentation fermentation chamber maintained at a temperature of 0 to 15 ° C with the salinity of anchovy sauce adjusted to 15 to 20%, and pulverization to 1 to 5 m / m or less to obtain a fermented fermented anchovy starter The first stage to manufacture.

(b) The other anchovy sauce to control the salinity is selected and dehydrated to separate the solid and the liquid. The fermented anchovy, fermented anchovy, juice and lactic acid obtained in the first step are mixed with the dehydrated anchovy And then putting it into the solid content to adjust the final salinity by about 15 to 20%.

(c) The third step of mixing the anchovy sauce and the salt uniformly by grinding the salt-controlled anchovy sauce obtained in the second step to 1 to 5 m / m or less.

(d) Step 4, in which the anchovy sauce obtained in the third step is fermented and fermented for more than 12 months in a fermentation chamber maintained at a temperature of 0 to 15 ° C.

(e) The fermented fermented anchovy sauce obtained in the fourth step is boiled for 5 to 30 minutes at 90 ° C to 100 ° C using a steam oven to remove the fermented taste of anchovies and improve the flavor, and then the bone, Step 5 to remove.

(f) Step 6 in which the anchovy sauce having been subjected to the fifth step is crushed to a particle size of 1 to 5 m / m or less by using a crusher.

(g) Step 6 in which the crushed anchovy sauce obtained in the sixth step is squeezed by using a juice filter having a filter network of 50 to 100 mesh specially manufactured.

Through the above procedure, anchovy sauce fermentation paste containing no foreign matter and containing anchovy juice thoroughly and having high tin ingredients was obtained.

The fermented anchovy paste has a salinity of 15 to 20%, a moisture of 45 to 65%, a pH of 5.8 to 7.8, a total nitrogen of 1.0 to 1.5 or more, and an amino nitrogen of 400 or more.

PREPARATION EXAMPLE 3 Preparation of Fermentation Paste of Hwangseukjang

10 parts by weight of fermented fermented sea tangle, 0.1 to 10 parts by weight of a material stabilizer, and 0.1 to 1 part by weight of organic acid were added to 100 parts by weight of a fermented sea urchin, and the mixture was milled after controlling the saltiness thereof. Thereafter, the mixture was heated in a heating chamber, followed by pulverization, followed by juice filtration, thereby preparing a fermented ferricyte paste.

The process for producing the fermented hyaline fermentation paste is performed through the following detailed steps.

(a) A first step of preparing a starter of fermented aged Hwangseokrocho by grinding at a rate of 15 ~ 20%, and aging fermentation for 12 months or longer in a fermentation room at 0 ~ 15 ℃.

(b) Dissolving the other salted salted roasted salted roasted salted roasted salted salted roasted salted salted roasted salted salted roasted salted salted roasted salted salted roasted salted salted roasted salted salted roasted salted salted roast And the final step of adjusting the final salinity to about 15 to 20%.

(c) The third step is to coarsely crush the Hwangseok sauce having the second stage to a size of 1 ~ 5m / m or less to uniformly mix the Hwangseok sauce and the salt.

(d) The fourth step of fermenting the fermented crushed roots obtained in the third step into a fermentation vessel and fermenting the fermented fermented beverage in a fermentation room at 0 to 15 ° C for at least 12 months.

(e) fermenting the fermented fermented waxy bar obtained in the fourth step at a temperature of 90 ° C to 100 ° C for 5 to 30 minutes or more using a steam heating device to remove the bad taste of the fermented fermented fish sauce and to improve the flavor and remove the bone, Step 5.

(f) Step 6 of crushing the Hwangseok sauce having finished the fifth step to 1 to 5 m / m or less.

(g) Step 7, in which a fermented paste obtained from step 6 is squeezed by using a juice filter having a filter mesh of 50 to 100 mesh, which is specially prepared, to obtain a fermented paste of fermented saury.

The fermented waxy fermented paste prepared through the above process is free from foreign matter and contains fresh juice of shrimp juice and possesses a high tasting component due to fermentation. This sulfuric acid fermented paste has a salinity of 15 to 20%, a moisture of 45 to 65%, a pH of 5.8 to 8, a total nitrogen of 1.0 to 1.5 or more, and an amino nitrogen of 400 or more.

≪ Preparation Example 4 > Preparation of salted fermented paste

10 parts by weight of fermented agar, 0.1 to 10 parts by weight of a material stabilizer, and 0.1 to 1 part by weight of organic acid were added to 100 parts by weight of a salted crab, and the resulting mixture was added to a fermented vessel to control the salinity, I got a stir. Thereafter, it was placed in a heating chamber and heated, followed by pulverization and juice filtration to prepare a salted fermented paste.

The process for producing the fermented paste fermented paste is carried out through the following detailed steps.

(a) The first step of preparing a starter of a fermented agglutinin fermented by aging fermentation for 12 months or more at 1 to 5 m / m or less in a constant fermentation room at 0 to 15 ° C by adjusting the salting rate of salting rods to 15 to 20%.

(b) After separating the solids and liquid from the other salted seaweed to control the salinity, the salted salted liquor was mixed with the fermented salted salted seaweed, liquor and lactic acid obtained in the first step And then mixing the solid content with the solid content to adjust the final salinity to about 15 to 20%.

(c) The third stage is to crush the salty roe prepared in the second stage to 1 ~ 5m / m or less and uniformly mix salted roe and salt.

(d) The fourth step of fermenting the fermentation broth obtained in the third step into a fermentation vessel and fermenting the fermentation broth for 12 months or more in a constant fermentation room at 0 to 15 ° C.

(e) The fermented fermented salted cheese obtained in the fourth step is steamed and boiled at 90 to 100 ° C for 5 to 30 minutes or more to remove the malodorous taste and flavor of the salted meat, and remove the bone, Step 5.

(f) Step 6 of crushing the warts having been subjected to the fifth step by using a crusher to 1 to 5 m / m or less.

(g) Step 7, in which the pulverized salted roe obtained in the sixth step is squeezed using a specially prepared juice filter having a filter mesh of 50 to 100 mesh.

The fermented pasteurized fermented paste prepared through the above process is free from foreign matter and contains appetizing chili juice and possesses a high tasting component due to fermentation. The fermented paste has salinity of 15 to 20%, moisture of 45 to 65%, PH of 5.8 to 7.8, total nitrogen of 1.0 to 1.5 or more, and aminotetrazole of 400 or more.

≪ Additional Production Example 1 >

0.3 parts by weight of lactic acid, 2 parts by weight of D-maltitol, and 0.2 part by weight of xanthan gum were added to 100 parts by weight of the fermented shrimp fermentation paste obtained in Preparation Example 1, and the mixture was heat-treated to prepare a further fermented shrimp fermented paste.

The manufacturing process of the above-mentioned additional Preparation Example 1 is implemented through the following steps.

(a) First step of putting xanthan gum into D-sorbitol solution to homogenize and dissolve.

(b) a second step of adding and dissolving the fermented safflower paste obtained in Preparation Example 1 and lactic acid into the solution of xanthan gum obtained in the first step,

(c) a third step of heat-treating the raw material composition after completion of the second step at 70 ° C to 100 ° C for 5 to 30 minutes or more with a steam heating device,

(d) filling and packing the raw mixed composition subjected to the heat treatment through the third step in a 90 mesh filter net after final filtration.

≪ Additional Preparation Example 2 > Fermented anchovy paste

0.3 parts by weight of lactic acid, 2 parts by weight of D-sorbitol and 0.2 parts by weight of xanthan gum were added to and mixed with 100 parts by weight of anchovy sauce fermentation paste obtained in Preparation Example 2 to prepare an anchovy fermented paste.

The manufacturing process of the above-mentioned additional preparation example 2 is implemented through the following steps.

(a) First step in which xanthan gum is added to D-sorbitol solution to dissolve uniformly.

(b) a second step in which the fermented anchovy paste obtained in Preparation Example 2 and lactic acid are added and dissolved in the solution of xanthan gum obtained in the first step.

(c) a third step of performing a heat treatment at 90 to 100 ° C for 5 to 30 minutes or more using a steam heating device after the second step of the homogenized raw material mixture composition.

(d) a fourth step of filling and packing the raw mixed composition, which has been heat-treated through the third step, after final filtration in a 90 mesh filter net.

≪ Additional Preparation Example 3 > Ferulic acid ferrite paste

0.3 parts by weight of lactic acid, 2 parts by weight of D-sorbitol and 0.2 parts by weight of xanthan gum were added to and mixed with 100 parts by weight of the ferulic acid-containing fermented paste obtained in Preparation Example 3, followed by heat treatment to prepare ferulic acid fermented paste.

The manufacturing process of the further Preparation Example 3 is implemented through the following steps.

(a) First step of introducing xanthan gum into D-sorbitol solution to dissolve.

(b) A second step in which the ferric hydrolyzate paste obtained in Production Example 3 and lactic acid are added to the solution of xanthan gum solution obtained in the first step to dissolve and equalize.

(c) a third step of heating the raw material mixture composition homogenized through the second step at 90 to 100 ° C for 5 to 30 minutes or more using a steam heating apparatus.

(d) filling and packing the raw material composition after completion of the third step in a filtration net of 90 mesh after final filtration.

≪ Additional Production Example 4 >

To the 70% by weight of the fermented safflower paste obtained in Preparation Example 1 were added 26.25% by weight of anchovy sauce, 0.3% by weight of lactic acid, 0.3% by weight of sodium L-glutamate, 1.5% by weight of D-salvolitol, 1.5% by weight of glutinous rice powder, By weight, and 0.05% by weight of enzyme-treated Stevia were added and mixed, followed by heating treatment.

The above manufacturing process is implemented through the following specific steps.

(a) First step of putting xanthan gum into D-sorbitol solution to homogenize and dissolve.

(b) a second step in which the fermented shrimp fermented paste, anchovy juice, lactic acid, sodium L-glutamate, chaff powder and enzyme-treated stevia obtained in Production Example 1 are added to the solution of xanthan gum obtained in the first step to maximize homogenization and dissolution .

(c) a third step of heating the homogenized raw material composition through the second step using a steam heating apparatus at 90 to 100 ° C for 5 to 30 minutes or longer to carry out alpha-processing.

(d) a fourth step of filling the raw mixture composition after alpha-filtering through the third step in a 90 mesh filtration net after final filtration and packing to complete a smooth flavor fermentation paste.

≪ Additional Production Example 5 >

The fermented paste was prepared by mixing 70 wt% of the fermented safflower paste obtained in Preparation Examples 1 and 2, 15 wt% of fermented fermented paste, 26.25 wt% of anchovy sauce, 0.3 wt% of lactic acid, 0.3 wt% of sodium L- 1.6% by weight of glutinous rice powder, 0.1% by weight of xanthan gum and 0.05% by weight of enzyme-treated stevia were added and mixed.

The process for producing the above-mentioned intermediate flavor fermentation paste can be implemented through the following detailed steps.

(a) First step of introducing xanthan gum into D-maltitol solution to homogenize and dissolve.

(b) The fermented safflower fermentation paste and fermented fermented paste, anchovy sauce, lactic acid, sodium L-glutamate, chitosan powder, and enzyme-treated stevia obtained in Preparation Example 1 and Preparation Example 2 were added to the solution of xanthan gum obtained in the first step A second step of homogenizing and dissolving.

(c) a third step of heating the homogenized raw material composition through the second step using a steam heating apparatus at 90 to 100 ° C for 5 to 30 minutes or longer to alpha form.

(d) a fourth step of finishing the preparation of the middle flavor fermentation paste by filling and packing the raw material composition after alpha filtering through the third step in a 90 mesh filter net after final filtration.

≪ Additional Production Example 6 >

10 g of fermented fermented paste, 7 g of fermented fermented paste, 26.25 g of anchovy sauce, 26 g of anchovy sauce, 0.3 g of lactic acid, 10 g of fermented fermented paste, 10 g of anchovy sauce fermented paste, 0.4% by weight of sodium L-glutamate, 1.5% by weight of D-sorbitol, 1.6% by weight of glutinous rice powder, 0.1% by weight of xanthan gum and 0.05% by weight of enzyme-treated stevia were added and mixed. .

The preparation of the deep flavor fermentation paste was carried out through the following concrete steps.

(a) First step of putting xanthan gum into D-sorbitol solution to homogenize and dissolve.

(b) The fermented shrimp fermentation paste, fermented anchovy paste fermented paste, fermented fermented paste, fermented fermented paste, anchovy sauce, lactic acid, L- Sodium glutamate, glutinous rice flour and enzyme-treated stevia are added to dissolve uniformly.

(c) the third step of heating the homogenized raw material composition through the second step with a steam heating apparatus at 90 to 100 ° C. for 5 to 30 minutes or longer to alpha form.

(d) a fourth step of obtaining a thick flavor fermentation paste by filling and packing the alpha-raw mixed composition through the above-mentioned third step in a 90 mesh filter net after final filtration.

≪ Additional Production Example 7 >

The syrupy fermentation paste obtained in Preparation Example 1 contained 59.05 wt.%, Onion 13 wt.%, Red pepper 4 wt.%, Red pepper 3 wt.%, Garlic 3 wt.%, Pepper 0.05 wt.%, Sesame 0.6 wt. 3% by weight of fermented vinegar, 8% by weight of fermented vinegar, 0.5% by weight of modified starch, 0.3% by weight of sodium L-glutamate, 0.3% by weight of citric acid and 0.2% by weight of xanthan gum.

The above described fermented sauce paste fermentation paste was implemented through the following detailed steps.

(a) Washing of red pepper, red pepper and garlic After the dehydration, the first step of cutting to have a particle size of about 10 * 10 m / m or less and crushing the onion.

(b) Step 2, in which xanthan gum is added to syrup to dissolve uniformly.

(c) The fermented safflower paste obtained in Preparation Example 1 was added to the xanthan gum solution obtained in the second step by using a steam heating device and homogenized. Then, the onion, red pepper, red pepper, garlic and pepper, sesame , White sugar, starch syrup, sodium L-glutamate, citric acid, and modified starch.

(d) a fourth step of subjecting the raw mixed composition, which has been uniformly mixed through the third step, to heat treatment at 90 to 100 ° C for 5 to 30 minutes or more using a steam heating device to alpha-form it.

(e) adding the fermented vinegar to the alpha-treated raw material mixture through the fourth step without adding heat, mixing the mixture uniformly, and then cooling and packing the mixture at 65 ° C to complete the preparation of the fermented sauce fermented paste .

[Experimental Example 1]

Sensory evaluation of salted sauce

The contents of the products prepared in Preparation Examples 1 to 4 and Preparation Examples 1 to 7 were evaluated by a 20-point specialist according to the following criteria according to the following criteria: flavor, taste, and overall preference. The results are shown in the following Table 1 (sensory evaluation of salted sauce).

5. Very good. 4. Good. 3. Normal 2. Not good. 1. Not very good.

division incense flavor Overall preference Production Example 1 3.0 2.3 2.0 Production Example 2 1.7 1.4 1.2 Production Example 3 1.2 1.2 1.1 Production Example 4 1.2 1.2 1.1 Further Preparation Example 1 4.4 3.3 4.1 Further Preparation Example 2 2.1 1.7 1.8 Further Preparation Example 3 1.3 1.6 1.3 Further Preparation Example 4 4.1 3.9 3.4 Further Preparation Example 5 3.2 3.5 3.0 Additional Preparation Example 6 1.4 3.0 1.6 Further Preparation Example 7 4.3 4.5 4.3

As a result of the sensory evaluation of the salted sauce, the flavor exhibited a high preference in the order of Additional Preparation Example 1, Additional Preparation Example 7, Additional Preparation Example 4 and Additional Preparation Example 1, The further preference in the order of the additional preparation example 5, the further preparation example 1, and the overall preference in the order of the additional preparation example 7, the further preparation example 1, the further preparation example 4 and the further preparation example 5.

[Experimental Example 2]

Measurement of storage period of salted sauce

The contents prepared in Preparation Examples 1 to 4 and Preparation Examples 1 to 7 were stored under refrigeration conditions (4 ° C and 1 ° C) and acceleration conditions (25 ° C and 5 ° C), respectively. The alteration was judged by the external condition, smell and taste of the composition. The results are shown in Table 2 (state change of composition under refrigerated condition) and Table 3 (state change of composition under accelerated condition).

division 3 parking 6 parking 12 parking 15 parking 18 parking 21 parking Production Example 1 Good Good Good Good Good Good Production Example 2 Good Good Good Good Good Good Production Example 3 Good Good Good Good Good Good Production Example 4 Good Good Good Good Good Good Further Preparation Example 1 Good Good Good Good Good Good Additional Preparation Example 2 Good Good Good Good Good Good Further Preparation Example 3 Good Good Good Good Good Good Further Preparation Example 4 Good Good Good Good Good Good Further Preparation Example 5 Good Good Good Good Good Good Additional Preparation Example 6 Good Good Good Good Good Good Further Preparation Example 7 Good Good Good Good Good Good

division 3 parking 6 parking 12 parking 15 parking 18 parking 21 parking Production Example 1 Good Slightly deteriorated deterioration deterioration deterioration deterioration Production Example 2 Good Good Good Slightly deteriorated deterioration deterioration Production Example 3 Good Good Good Slightly deteriorated deterioration deterioration Production Example 4 Good Good Slightly deteriorated deterioration deterioration deterioration Further Preparation Example 1 Good Good Good Good Good Good Additional Preparation Example 2 Good Good Good Good Good Good Further Preparation Example 3 Good Good Good Good Good Good Further Preparation Example 4 Good Good Good Good Good Good Further Preparation Example 5 Good Good Good Good Good Good Additional Preparation Example 6 Good Good Good Good Good Good Further Preparation Example 7 Good Good Good Good Good Good

As shown in Tables 2 and 3, the contents of the salted sauce prepared by the manufacturing method of the present invention were maintained in good condition without deterioration for 21 weeks under the refrigerated condition. On the contrary, in Examples 1 to 4 under accelerated conditions, deterioration occurred from 6th week and marked deterioration occurred at 12th week. Furthermore, the additional preparations 1 to 7 were not deteriorated for 21 weeks and were found to have high stability.

According to the present invention, for example, in the case of the liquid form of the fermented paste of salted salted anchovy, anchovy sauce, hwangseok sauce, salted salted crab, and crabgrass fermented paste of Production Examples 1 to 4 and semi-finished products of these raw materials, And as a food processing raw material.

In addition, products of the fermented paste of salted salted anchovy, anchovy sauce, and hwangseokjae which can be circulated at room temperature can be easily used for soaking kimchi, for foot, bosom or natural seasoning substitute.

In addition, the use of the fermentation paste of mild taste, medium taste and deep taste of the further preparations 4 to 6 does not need to additionally grind the seared or add the seaweed or the fermented seafood when the kimchi is soaked, So anyone can easily make kimchi sauce and it is a product that is highly utilized for its utilization and easy-to-use when it is used to soak kimchi, cabbage kimchi, kakdugi,

In addition, the product of the fermented paste of safflower sauce fermented in Preparation Example 7 is highly utilized as a source for dipping exclusive use of pork such as for foot, bosom, and pork belly without additionally seasoning shrimp.

As described above, according to the present invention, the fermented fish products of the primary product have many limitations in their application drawings, but the fermented fish products are secondarily processed to use the raw materials for the liquid paste and the sauces for the various foods. It is much higher than the first product, and it can be widely used according to other purposes, and it is a product that is expected to be exported overseas as a mainland of salted fish.

While the present invention has been described in detail with reference to the specific embodiments thereof, it is to be understood that the invention is not limited to these embodiments. Particularly, the numerical limitation of the components is generally understood to be a numerical limitation for finding a balance of flavor and an optimum taste according to the blending ratio between components, and it is understood that within the scope of the technical idea of the present invention, Various modifications are possible by the person.

100: Material preparation step 102: Fermentation step
104: fermented water pretreatment step 106: juice filtration step
108: Fermentation paste step 110: Inspection step
112: Packaging step

Claims (46)

(a) a fermentation step of mixing a fermented raw material with a fermentation product and then fermenting the fermented product to obtain a fermented fermented product;
(b) a fermentation water pretreatment step of heating or grinding the fermentation product obtained through the fermentation step;
(C) a juice filtration step of filtering the processed material through the pre-fermentation step to obtain a pasty fermentation paste;
(d) a fermentation paste processing step of subjecting the fermentation paste and the raw material to a mixed treatment or a mixed heat treatment or a fermentation paste alone to obtain a salted sauce;
and (e) packaging the salted sauce. The method according to claim 1,
Wherein the fermented raw material used in the fermentation step comprises at least one selected from fish and shellfish, crustacean or mollusc,
Wherein the raw material used in the fermentation step comprises at least one selected from fermented fermented fish products, a physical property stabilizer, an organic acid, and salted fishes. The method according to claim 1,
Wherein the fermentation step comprises:
0.1 to 10 parts by weight of a physical property stabilizer, 0.1 to 1 part by weight of an organic acid and 10 to 25 parts by weight of salt are added to and mixed with 100 parts by weight of the fermented raw material to adjust the salinity to within a range of 10 to 25% A preprocessing step;
And a fermentation fermentation step of fermenting the processed product obtained by the pretreatment step at a temperature of minus 1 ° C to 10 ° C or 0 ° C to 25 ° C for at least one month to obtain a fermented product. The method according to claim 1,
Wherein the fermentation step comprises:
1 to 20 parts by weight of the fermented product obtained through the step (a), 0.1 to 10 parts by weight of a material stabilizer, 0.1 to 1 part by weight of an organic acid and 10 to 25 parts by weight of a salt, A pretreatment step of adding a plurality of kinds or adding and mixing to adjust the salinity to within a range of 10 to 25%;
And a fermentation fermentation step of fermenting the processed product obtained by the pretreatment step at a temperature of minus 1 ° C to 10 ° C or 0 ° C to 25 ° C for at least one month to obtain a fermented product. The method according to claim 3 or 4,
Further comprising a step of grinding the pretreated product so that the average particle size of the pretreated product is not more than 5 m / m after the pretreatment step. The method according to claim 1,
The method for preparing a fermented fish sauce according to any one of the preceding claims, wherein the fermented product is subjected to a heat treatment process or a pulverizing process. The method according to claim 1,
Wherein the heat treatment in the pre-fermentation step comprises steam-heating the fermentation product at a temperature of 60 to 100 ° C for 5 to 30 minutes or more. The method according to claim 1,
Wherein the pulverizing treatment in the pre-fermenting step comprises a pulverizing step of pulverizing the fermented product so that the average particle size of the fermented product is 1 m / m or less to 5 m / m or less. The method according to claim 1,
Wherein the juice filtration step comprises obtaining a pasty fermented paste in paste state using a juicer or a filter having a screening filter of 50 to 200 mesh after the fermented product is pretreated. 10. The method of claim 9,
The content and physical properties of the fermented paste of the fermented salted fish are 10 to 25% or less, 30 to 70% of water, 3.2 to 8.0 or less of PH, 0.3 to 1.5 or more of total nitrogen , And 50 to 400 (mg%) or more of amino acid nitrogen. The method according to claim 1,
The raw materials used in the fermentation paste processing step may be selected from the group consisting of fish sauces, fruit vegetables, mushrooms, seaweeds, seafood, soy sauce, seasonings, sweeteners, Or more of the total weight of the salted sauce. The method according to claim 1,
1 to 30 parts by weight of seaweed, 1 to 30 parts by weight of seaweed, 1 to 30 parts by weight of seaweed, 0.01 to 30 parts by weight of seasoning 0.01 to 1 part by weight of fermented paste, 0.1 to 20 parts by weight of a salt, 0.01 to 10 parts by weight of a stabilizer, 0.01 to 6 parts by weight of spices, 1 to 50 parts by weight of drinking water, 0.01 to 30 parts by weight of foodstuffs, 1 to 20 parts by weight of vinegar, and 0.1 to 3 parts by weight of organic acids are mixed and stirred. The method according to claim 1,
In the fermentation paste processing step, the mixed heat treatment is carried out by mixing 1 to 300 parts by weight of fish sauce, 1 to 60 parts by weight of fruit vegetables, 1 to 30 parts by weight of mushroom, 1 to 30 parts by weight of seaweed, 1 to 30 parts by weight of seaweed 1 To about 30 parts by weight of a starch, 0.1 to 10 parts by weight of a starch, 0.01 to 10 parts by weight of a seasoning, 0.01 to 30 parts by weight of a sweetener, 0.1 to 5 parts by weight of a salt, 0.1 to 20 parts by weight of a starch, 0.01 to 10 parts by weight of a starch, 0.01 to 6 parts by weight of water, 1 to 50 parts by weight of drinking water, 0.01 to 30 parts by weight of other foods, 1 to 20 parts by weight of vinegar, 0.1 to 3 parts by weight of organic acid, And the mixture is heated and stirred at a temperature of 100 캜 for 5 to 30 minutes or more. The method according to claim 1,
The mixed heat treatment performed in the fermentation paste processing step is preferably carried out in the range of 100 to 100 parts by weight based on 100 parts by weight of the fermentation paste in the form of a mixture selected from the group consisting of fish sauces, fruit vegetables, mushrooms, seaweeds, seafoods, seaweeds, seasonings, sweeteners, , Vinegar, and organic acids in an amount of 0.01 to 300 parts by weight, and heating the mixture to a temperature of 60 ° C to 100 ° C. The method according to claim 1,
Wherein the fermentation paste is heated at a temperature of 60 ° C to 100 ° C for 5 to 30 minutes or more without adding the ferritized paste to the fermented paste. . 16. The method according to any one of claims 12 to 15,
Further comprising the step of filtering the mixture with a filter mesh of 50 to 200 mesh after the treatment step. The method according to claim 1,
The seaweed raw materials are selected from the group consisting of anchovy, canary, early, walnut, hawk, bandit, mackerel, saury, stingray, flounder, flatfish, perch, cod, dome, polish, defense, And at least one selected from the group consisting of shellfish, clam, mussel, shellfish, abalone, oyster, clam, shellfish, sea urchin, and seafood including by-products thereof. The method according to claim 1,
Wherein the fermented raw material comprises at least one selected from crustaceans including shrimp, crab or by-products thereof. The method according to claim 1,
Wherein the fermented raw material comprises at least one selected from mollusks including squid, squid, octopus or by-products thereof. 12. The method according to any one of claims 2 to 4 and 11,
Wherein the salt includes at least one selected from the group consisting of sun salt, bamboo salt, refined salt, remedial salt, and functional salts added with fruit vegetables and seaweeds. 12. The method of claim 11,
The fish sauces include at least one selected from anchovy sauce, canned fish sauce, Hwangseong fish sauce, shrimp sauce, shrimp sauce, fish sauce, mollusc, fish sauce using crustaceans, and mixtures or processed products and powders thereof Characterized in that the method comprises the steps of: 12. The method of claim 11,
The fruits and vegetables can be selected from the group consisting of garlic, onion, safflower, red pepper, chili pepper, red pepper, ginger, turmeric, tomato, tomato paste, tomato paste, tomato ketchup, tomato puree, tomato dice, , Pimento, paprika, celery, cabbage, red cabbage, cucumber, broccoli, pumpkin, eggplant, spinach, sprouts, fern, bellflower, radish, spinach, avocado, apple, pear, pineapple, kiwi, citron, lemon, mango, Wherein the at least one selected from the group consisting of powder, extract, puree and paste includes at least one selected from the group consisting of olive oil, olive oil, olive oil, olive oil, olive oil, 12. The method of claim 11,
The mushroom includes at least one selected from the group consisting of powder, extract, puree and paste, including shiitake mushroom, mushroom mushroom, oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Characterized in that the method comprises the steps of: 12. The method of claim 11,
Wherein the seaweed contains at least one selected from the group consisting of powder, extract, puree and paste, including seaweed, seaweed, parasites, roots, roots, mixtures using them, and processed products of various properties . 12. The method of claim 11,
The seaweeds include at least one selected from the group consisting of powder, extract, purée and pastes including tuna, shrimp, mussels, clam, oysters, squid and fish and shellfish, crustaceans, mollusk or mixtures using them and processed products of various properties Characterized in that the method comprises the steps of: 12. The method of claim 11,
The above kinds of soybean paste include koji paste, seasoned kochujang, miso, seasoned soybean paste, soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, mixed soy sauce, Or powders. ≪ RTI ID = 0.0 > 21. < / RTI > 12. The method of claim 11,
The above-mentioned seasoning may be selected from the group consisting of IMP, GMP, L-glutamic acid, nucleic acid materials, yeast, DL-alanine, glycine, flavor enhancer and jimmy ingredient, such as cereals, fruit vegetables, mushrooms, seaweeds, In addition to these common seasonings, it is also possible to use powders, extracts, juices, purees, pastes and the like, including perilla, sesame seeds, sunflower seeds, peanut, soybean, soybean protein, pine nut and cereals, nuts or mixtures using them and fermented products, And the at least one selected from the group consisting of the one or more selected from the group consisting of: 12. The method of claim 11,
The sweetener may be selected from the group consisting of sugar, glucose, honey, fructose, glucose, lactose, sugar syrup, dextrin, oligosaccharides, sugar alcohols, xylitol, erythritol, paratinose, brown sugar, deproteinized sugar, mannitol, maltitol, Stevia, licorice extract, mixtures using them, and processed products. 12. The method of claim 11,
The above-mentioned precursors include corn starch, potato starch, rice starch, sweet potato starch, modified starch using cereal, complex modified starch, mixed starch, rice flour, starch powder, pregelatinized rice flour, And the at least one selected from the group consisting of the one or more selected from the group consisting of: 31. The method according to any one of claims 2 to 4 and 30,
The physical property stabilizer may be at least one selected from the group consisting of Xanthan Gum, Guar Gum, Arabic Gum, Locust Bean Gum, Tamarind Gum, Karaya Gum, and at least one selected from the group consisting of carrageenan, gelatin, agar, alcohol, grapefruit seed extract, citrus extract, herbal extract, alkali treatment, antioxidant and preservative, / RTI > 12. The method of claim 11,
Wherein the spice comprises at least one selected from the group consisting of capsaicin, pepper, mustard, vegetable flavor, herb or mixtures thereof and processed spice products. 12. The method of claim 11,
The vinegar is characterized in that the vinegar is at least one selected from the group consisting of vinegar, apple vinegar, malt vinegar, glacial acetic acid, synthetic vinegar or fruit juices and concentrated liquids such as vinegar and lemon, By weight. 33. The method according to any one of claims 2 to 4 and 33,
Wherein the organic acid comprises at least one selected from the group consisting of citric acid, lactic acid, malic acid, succinic acid, tartaric acid, fumaric acid, mixtures thereof, and processed products. 12. The method of claim 11,
The other foodstuffs may be selected from the group consisting of fruit vegetables, mushrooms, seaweeds, meat, meat, fish, shellfish, crustaceans, molluscicide, cereals, grains, rice cakes, legumes, soy protein, soybean protein fermentation broth, soybean oil, Tomato ketchups, mayonnaise, algae, eggs, pastes, seasonings, sweeteners, allergens, spices, herbs, organic acids, alginic acid, sodium alginate, chitosan, chitooligosaccharides, calcium, potassium, DHA , A product group containing a vitamin A, a vitamin C, a vitamin E, a vitamin B, and a natural or synthetic physiological activity regulating substance, or a mixture using them and a processed product of multiple properties By weight. The process according to any one of claims 1 to 4, 6 to 15, 17 to 19, 21 to 29, 31, 32 or 34, ≪ / RTI > by weight. 36. The method of claim 35,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste. A salted salted sauce, which is produced by the manufacturing method according to claim 5. 39. The method of claim 37,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste. A salted salted sauce, which is produced by the production method according to claim 16. 40. The method of claim 39,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste. A salted salted sauce, which is produced by the production method according to claim 20. 42. The method of claim 41,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste. A salted salted sauce, which is produced by the manufacturing method according to claim 30. 44. The method of claim 43,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste. A salted salted sauce, which is produced by the manufacturing method according to claim 33. 46. The method of claim 45,
Wherein the salted sauce is a sauce using a fermentation paste and a fermentation paste.

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